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Category: Meatballs
Prep Time: Cook Time: Total Time:
For meatballs
1 pound ground chicken
1/2 cup panko bread crumbs
1 large egg, beaten
1 scallion, minced, plus more for garnish
1 tablespoon corn starch
1 tablespoon peeled and shredded fresh ginger
1 tablespoon Japanese-style soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 quarter-sized slices fresh ginger, crushed under the flat side of a knife
For teriyaki sauce
2/3 cup Japanese style soy sauce
2/3 cup mirin
1/3 cup sugar
1 tablespoon rice vinegar
To make meatballs, combine chicken, panko, egg, scallion, cornstarch, ginger, soy sauce, salt and pepper in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Bring 2 quarts of water and sliced ginger to a boil in a pot over high heat. Reduce heat to medium low to keep it as a simmer.
Using wet hands rinsed under cold water, shape chicken mixture into 20 meatballs. Transfer to a baking sheet, then carefully add the balls to the pot. Simmer until cooked through, about 6 minutes.
While balls are cooking, make teriyaki sauce by bringing soy sauce, mirin, sugar and rice vinegar to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, about 5 minutes. Pour into a bowl.
Using a wire spider or sieve, remove meatballs from cooking liquid. Drain briefly on paper towels. Serve with toothpicks and sauce. Makes 20 meatballs.
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CHICKEN TERIYAKI MEATBALLS
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Category: Meatballs
Prep Time: Cook Time: Total Time:
For meatballs
1 pound ground chicken
1/2 cup panko bread crumbs
1 large egg, beaten
1 scallion, minced, plus more for garnish
1 tablespoon corn starch
1 tablespoon peeled and shredded fresh ginger
1 tablespoon Japanese-style soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 quarter-sized slices fresh ginger, crushed under the flat side of a knife
For teriyaki sauce
2/3 cup Japanese style soy sauce
2/3 cup mirin
1/3 cup sugar
1 tablespoon rice vinegar
To make meatballs, combine chicken, panko, egg, scallion, cornstarch, ginger, soy sauce, salt and pepper in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Bring 2 quarts of water and sliced ginger to a boil in a pot over high heat. Reduce heat to medium low to keep it as a simmer.
Using wet hands rinsed under cold water, shape chicken mixture into 20 meatballs. Transfer to a baking sheet, then carefully add the balls to the pot. Simmer until cooked through, about 6 minutes.
While balls are cooking, make teriyaki sauce by bringing soy sauce, mirin, sugar and rice vinegar to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, about 5 minutes. Pour into a bowl.
Using a wire spider or sieve, remove meatballs from cooking liquid. Drain briefly on paper towels. Serve with toothpicks and sauce. Makes 20 meatballs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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